Kolkata Fish Cutlet
Crumb-coated deep-fried fish croquette with bhetki fish, potato, and Bengali spices. Classic Kolkata adda snack with kasundi.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Eggs — 1 piece (whole)
- Potato — 100 g (chopped)
- fish — 250 g (chopped)
- wheat bread crumbs — 60 g (whole)
- salt (optional) (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Boil the fish pieces till just cooked, then cool and flake them well, removing any bones.
- Boil the potato till soft, peel and mash it well.
- In a bowl, mix the flaked fish and mashed potato together with salt and the chopped coriander leaves, kneading to a smooth mixture.
- Shape the mixture into small oval or round cutlets with your hands.
- Beat the eggs in one bowl. Dip each cutlet in the beaten egg and then roll it in the wheat bread crumbs, pressing gently so the crumbs stick well on all sides.
- Heat the mustard oil in a kadai on medium high heat till it starts to smoke lightly, which brings out its characteristic pungent flavour.
- Deep fry the cutlets in batches, turning occasionally, until they turn golden brown and crisp on the outside, about 4 to 5 minutes per batch.
- Drain the fried cutlets on a paper towel to remove excess oil.
- Serve the Kolkata fish cutlets hot with a kasundi mustard dip or ketchup and a side salad.
Common questions
- How many calories in one plate of Kolkata Fish Cutlet?
- 102 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.